Mexican Chopped Salad with Honey-Lime Dressing

Tortillas aren't the only depository for beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor. And the honey-lime dressing adds just the right touch of tangy sweetness. Buen provecho!

Nutritional analysis provided by Self

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This was a hit. Based on some of the reviews that thought the dressing a bit bland, I did make sure to season the dressing and the salad. I also added a teaspoon of cumin to the dressing based on another recipe (perhaps more Tex-Mex). Finally, I toasted some toasted pepitas for a bit of extra texture. All in all, yummy. Would make again.

Delicious salad. I do think the dressing benefits from some rice vinegar and a dash of salt and pepper. I used frozen corn which I seasoned with salt before adding to the salad. I also added green onions and cilantro.

I made this salad exactly as stated. I made dressing day before. I made this for a friend and myself. Was really pretty and sounded wonderful and all these reviews had me excited that this was going to be wonderful. WRONG. SO bland. And watery. Needed salt for sure, but still didn't make this salad worth making again. The dressing leaves a lot to be desired. Friend wasn't begging for recipe. I can cook, so guess this is just a taste preference. I like more flavor!!

Easy and delicious! I used Cotija cheese (crumbled) instead of feta and the fire roasted corn from the frozen section at Trader Joes. Easily doubled for a Cinco de Mayo party and it was a hit! Toss with pepitas and dressing just before serving.

Excellent salad. Full of flavor, texture and color. Delicious side dish with many entree choices. Make the dressing a day ahead to permit co-mingling of flavors and only stir in the romaine slightly before serving. Green onions would also be a great addition.

I've made this three times for three entirely different groups of people and It's a Crowd Pleaser!... it's worth the effort..people are pleasantly surprised by the jicama. it's beautiful, it's refreshing. I highly recommend.

This salad was terrific. Super-easy to make and even my picky mom & grandmother loved it! I omitted the cilantro (I hate cilantro) and added fresh parsley and fresh oregano. I also made extra dressing. I only used a handful of salad greens so the "salad" was mostly corn, bell pepper, red onion, and the dressing--which I served over sliced avocado.

Amazing! Love this salad. This would be my go to salad any time I was craving a nice hearty salad. I serve it with cilantro-chipotle tilapia (I add lemon juice to it) http://www.epicurious.com/recipes/food/views/Cilantro-Chipotle-Tilapia-351295 and it's a huge hit. It's filling, crunchy, sweet, zesty, and healthy all at the same time. And the dressing is to die for! Highly recommend. Probably the bet salad I've tried on Epicurious.

I add a teaspoon of lemon and lime zest to the dressing as well as 1/4 cup of lemon juice as well as more honey to balance it out. I did not have jicama and did not use corn. We were guests at a potluck, and the hosts consumed it like candy! They raved about my dressing especially. I agree about the cilantro floating on the bottom. I tried to grind it as best I could to bring more flavor to the dressing.

I make this for work potlucks and family barbeques and get nothing but fantastic reviews. My coworkers ask that I leave leftovers in the fridge so they can have some the next day. I add cucumber and omit the avocado.

This recipe is excellent. I replaced the feta with Mexican cheese and I added black olives, chayote, and crushed tortilla chips. The cilantro must either be emulsified in the dressing or simply added to the salad as it stays in the bottom of a salad dressing bottle.

I can't even count how many times I've made this salad, and every person seems to love it. It's made it's way onto my family's permanent roster of get-together foods. I've made it exactly the way it's written, or modified it, but it always comes out great. I've also made it as a dish for new parents, and they seem to appreciate it (keeping the dressing separate!).

This is such a fresh tasting salad. I use it for dinner parties when I have a mix of vegetarians and meat lovers, and let everybody customize their salad (or taco). I add grilled chicken marinated fajita style as one of the topping options. Makes for a festive evening.